页面

2014年4月21日星期一

Structural Steel: S235, S275, S355 (3) - Mechanical Properties


Mechanical Properties of Structural Steel – S235, S275, S355



The Mechanical Properties of Structural Steel are fundamental to its classification and hence, application. Even though Chemical Composition is a dominant Factor of the Mechanical Properties of steel, it is also very important to understand the minimum standards for the Mechanical Properties (Performance characteristics) such as; Yield Strength and Tensile Strength.



Yield Strength



The yield strength of structural steel measures the minimum force required to create a permanent deformation in the steel. The naming convention used in European Standard EN10025 refers to the Minimum Yield strength of the steel grade tested at 16mm thick.
















Structural Steel Grade at 16mm

Minimum Yield Strength at nominal thickness 16mm

ksi

N/mm2 (MPa)

S235

33 000 ksi

235 N/mm2

S275

36 000 ksi

275 N/mm2

S355

50 000 ksi

355 N/mm2


Tensile Strength



The Tensile Strength of Structural steel relates to the point at which permanent deformation occurs when the material is pulled or stretched laterally along its length.











Structural Steel Grade

Tensile Strength MPa at Nom thickness between 3mm and 16mm

S235

360 – 510 MPa

S275

370 – 530 MPa

S355

470 – 630 MPa


Typical Structural Steel ‘Sections’ / Cross-Sectional Shapes



Structural Steel comes in many Grades but is normally sold pre-formed with a defined cross-sectional shape, designed for specific applications. For example, it is common to find Structural Steel sold in: I-Beams, Z-beams, Box Lintels, HSS (Hollow Structural Section), L shaped, Steel Plate etc.



Depending on the desired application, an engineer will specify a grade of steel (Often to meet minimum strength, max weight and or weathering requirements) and the sectional shape, relative to the desired location and expected load to be carried or job to be performed.




Structural Steel: S235, S275, S355 (3) - Mechanical Properties

没有评论:

发表评论